FALL MENU
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out the week before. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe don't worry, each week we post the meals cooking instructions on Facebook!
Each session we add 5 new recipes to our menu!
We will provide vegetarian options upon request at registration.
**We provide nut free classes when needed, but we’re unable to provide gluten free or dairy free classes. **
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out the week before. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe don't worry, each week we post the meals cooking instructions on Facebook!
Each session we add 5 new recipes to our menu!
We will provide vegetarian options upon request at registration.
**We provide nut free classes when needed, but we’re unable to provide gluten free or dairy free classes. **
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
*NEW Salad! Please note that the first week of the session students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
Below is our Menu. (dates reflect a M-F schedule)
Sept 4- 8 *Side Salad: Students will be spending most of class focusing on knife skills. They will learn to mince, dice, fine dice, and rough chop. They will also get to make a dressing to accompany their colorful side salad. Here is a soup and bread recipe that you could make at home to go with the salad.
Sept 11- 15 Side Salad* or Chicken Noodle Soup: They will learn and sample the difference between broth and stock. We will revisit mirepoix and discuss immune boosting herbs and spices. With 5 spring veggies, 7 herbs, and spices this soup is just what you’ll need to get ready for the rainy season! (DF)
Sept 18- 22 Side Salad* or Grilled Cheese Tomato Soup Casserole: A new spin on a classic, students will work together to make a tomato basil custard, pour it over cheese sandwiches and roast in the oven. (VG)
Sept 25- 29 Side Salad* or Rainbow Fried Rice: Students will get to practice their egg cracking skills, adding red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful! (VG, GF, DF)
Oct 2- 6 Side Salad* or Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. Students will use 2/3 pasta and 1/3 chopped cauliflower in our Mac n Cheese. With three cheeses, garlic, butternut squash and a hint of nutmeg you won’t notice the veggies in this rich dish! (VG)
Oct 9- 13 Side Salad* or Autumn Minestrone: As a class, we will start with a mirepoix base then add kidney beans, seasonal veggies like Yukon gold potatoes, butternut squash, and kale. This soup is incredibly hearty and filling even though it’s vegetarian. (VG, DF)
Oct 16- 20 Pumpkin Alfredo with Zoodle: Students will cut zucchini noodles using a spiralizer to toss with freshly made brown butter and sage béchamel base, adding parmesan, and smashed roasted pumpkin.
Oct 23- 27 (Student suggested) Braided Burrito: Students will work in teams to make a dough. As it rises we will make a season taco filling of onions, beef, beans, corn, and cheese.
Oct 30- Nov 3 Lasagna: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies, and beef. They will build layers of pasta, sauce, cheeses, spinach and zucchini to create a delicious comfort food with a full serving of vegetables!
Nov 6- 10 Gumbo: Using both chicken and andouille sausage students will add colorful bell peppers, tomatoes, and okra, to a low heat highly flavored Creole broth! (GF, DF)
Nov 13- 17 Stuffed Bell Peppers: Students will cut and gut bell peppers and stuff them with ground beef, cheddar, pickles, corn, spinach and brown rice. Making a cross between a cheese burger and sloppy Joes! (GF)
Nov 27- Dec 1 Chili (White Turkey) and Cornbread: This is a great dish for that leftover turkey! As a class, we will start with a the holy trinity we will add beans, veggies, and turkey. We will discuss herbs, spices, spice heat.
Dec 4- 8 Chicken Noodle Soup: They will learn and sample the difference between broth and stock. We will revisit mirepoix and discuss immune boosting herbs and spices. With 5 spring veggies, 7 herbs, and spices this soup is just what you’ll need to get ready for the rainy season! (DF)
Dec 11- 15 Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, Italian sausage, pepperoni, and mozzarella.
Sept 11- 15 Side Salad* or Chicken Noodle Soup: They will learn and sample the difference between broth and stock. We will revisit mirepoix and discuss immune boosting herbs and spices. With 5 spring veggies, 7 herbs, and spices this soup is just what you’ll need to get ready for the rainy season! (DF)
Sept 18- 22 Side Salad* or Grilled Cheese Tomato Soup Casserole: A new spin on a classic, students will work together to make a tomato basil custard, pour it over cheese sandwiches and roast in the oven. (VG)
Sept 25- 29 Side Salad* or Rainbow Fried Rice: Students will get to practice their egg cracking skills, adding red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful! (VG, GF, DF)
Oct 2- 6 Side Salad* or Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. Students will use 2/3 pasta and 1/3 chopped cauliflower in our Mac n Cheese. With three cheeses, garlic, butternut squash and a hint of nutmeg you won’t notice the veggies in this rich dish! (VG)
Oct 9- 13 Side Salad* or Autumn Minestrone: As a class, we will start with a mirepoix base then add kidney beans, seasonal veggies like Yukon gold potatoes, butternut squash, and kale. This soup is incredibly hearty and filling even though it’s vegetarian. (VG, DF)
Oct 16- 20 Pumpkin Alfredo with Zoodle: Students will cut zucchini noodles using a spiralizer to toss with freshly made brown butter and sage béchamel base, adding parmesan, and smashed roasted pumpkin.
Oct 23- 27 (Student suggested) Braided Burrito: Students will work in teams to make a dough. As it rises we will make a season taco filling of onions, beef, beans, corn, and cheese.
Oct 30- Nov 3 Lasagna: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies, and beef. They will build layers of pasta, sauce, cheeses, spinach and zucchini to create a delicious comfort food with a full serving of vegetables!
Nov 6- 10 Gumbo: Using both chicken and andouille sausage students will add colorful bell peppers, tomatoes, and okra, to a low heat highly flavored Creole broth! (GF, DF)
Nov 13- 17 Stuffed Bell Peppers: Students will cut and gut bell peppers and stuff them with ground beef, cheddar, pickles, corn, spinach and brown rice. Making a cross between a cheese burger and sloppy Joes! (GF)
Nov 27- Dec 1 Chili (White Turkey) and Cornbread: This is a great dish for that leftover turkey! As a class, we will start with a the holy trinity we will add beans, veggies, and turkey. We will discuss herbs, spices, spice heat.
Dec 4- 8 Chicken Noodle Soup: They will learn and sample the difference between broth and stock. We will revisit mirepoix and discuss immune boosting herbs and spices. With 5 spring veggies, 7 herbs, and spices this soup is just what you’ll need to get ready for the rainy season! (DF)
Dec 11- 15 Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, Italian sausage, pepperoni, and mozzarella.
